In a small bowl, combine the flour, baking powder, sugar and salt.
Measure the cornmeal into a med bowl. Stir in the boiling water, the mixture will be stiff. Add the milk, stirring until smooth. Next, stir in the corn kernels, egg and 3 t of the chives.
Add flour mixture to the cornmeal, stirring until combined.
Heat 2 T of the oil in large skillet over medium heat. Drop the batter by rounded T into the hot oil (you'll probably use about half of the batter) and cook the cakes for 3-4 minutes or until golden brown, turning once. Transfer the cakes to a serving platter and cover them to keep warm.
Add the remaining T of the oil and repeat the process with the rest of the batter. While the cakes cook prepare the garnish by stirring the remaining t of the chives into the sour cream.